Skillet Poached Eggs with Prosciutto

Ingredients

• ½ teaspoon coarse salt
• ½ cup extra-virgin olive oil
• 4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches
• Fresh Italian parsley sprigs
• 3 ounces arugula leaves
• 1 cup green onion tops
• ¼ cup fresh Italian parsley
• + 2 more ingredients
• • 8 thin slices prosciutto
  • 8 large eggs

Finely chop the green onion tops by first cutting them lengthwise into long, thin strips. Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.) Lightly toast 4 sourd...

View full recipe at Epicurious